Thursday, October 16, 2008

Tonight I made the pumpkin pasta I made last night. It cooked beautifully. As I mentioned in yesterday's post, the pasta only needs to be cooked for 1 min once the water returns to a boil. I wouldn't say the pasta had an overly pumpkiny flavour, but it did have a nice light orange colour. My plan was to make a creamy sage sauce for a nice autumn twist on a pasta dish, but wanted to make sure it did not taste like spaghetti with Thanksgiving gravy. I was worried the kids would not like it but they gobbled it right up. Son #1 even rejected his usual bowl of cereal at bedtime and asked for more pasta. I don't think that has ever happened before.

I love how adventurous your children are. I think it's a credit to how much great food you expose them to. That looks SOOOOOOOOOOOO good. I may have to try that this weekend although I might add in some pumpkin chunks in with the pasta and sauce. Sounds like another Vegan Dad home run.

Oh, I totally hear you about trying to make a vegan alfredo that doesn't taste like gravy - that's my tendency every time! Drives me slightly crazy ... it always turns out fine but doesn't usually end up quite what I wanted.I really look forward to trying this. It's been nice to see so many pumpkin-related recipes recently (like those tasty looking bran muffins you've got up top).

By the by, might as well introduce myself. I stumbled across your blog a few months back and have been a regular reader since then. I'm a vegan lass living in Seattle who rides her bike and cooks lots. Thanks for writing - both your recipes and photos are delightful!

New To the site . Thanks for such a great place and ideas! I am not a Vegan but an ovo-lacto for years but your site makes an easy transition for anyone. I made this dish tonight and it was great ! Hard to believe there was no cheese. All Non-vegs in the house loved it as well ! Also loved the Autumn Smash ! Thanks again!

excellent stuff. made it tonight and it was absolutely great to have something creamy again (that wasn't some sort of gravy-like saucey business). i added a little more salt than you called for and stuck it in the freezer for a few minutes to thicken up and it worked very well. keep on keepin on vegan dad!

I tried this awhile back. I LOVE alfredo, but was unaware (due to lack of experience with it ;) that I was not a sage fan.

I did end up creating my own vegan alfredo that is heavy on spice. I'm a big fan of basil, and it has some chili powder and crushed red pepper among other things. The recipe is on my blog if you'd care to try it. :)